Daube

Daube is a cherished Provençal stew known for its hearty and flavorful profile. This dish features affordable cuts of beef slow-cooked in wine, accompanied by vegetables, garlic, and herbes de Provence. Traditionally, daube is prepared in a special terracotta pot called a daubière, which has a unique lid designed to retain moisture, rendering the meat exceptionally tender over prolonged cooking times.

The beef commonly originates from the shoulder and chuck areas, although some recipes recommend combining various cuts to achieve diverse textures. While red wine is typically preferred, certain traditional recipes call for white wine instead.

In New Orleans, a delightful variation known as daube glacé incorporates olives, prunes, duck fat, vinegar, brandy, and an assortment of spices, creating a distinctive culinary experience. For optimal flavor, it is advisable to cook the stew in stages, allowing it to cool between each phase, which helps the flavors meld beautifully.

In some regions of France, daube is prepared with meat from bulls used in local bullfighting festivals, adding a unique regional nuance to the dish. For lamb daube, white wine is commonly used to enhance the meat's inherent flavor.

Regardless of the variation, the key to perfecting daube is patience. It is best cooked slowly and ideally prepared a day in advance, allowing the flavors to fully develop. For an authentic touch, using a daubière pot will ensure that all the wonderful juices remain locked in, making your daube exceptionally moist and delicious.